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Kirk, What were the wind condidtions? Even a slight breeze could effect your temps with the cooker that open. I always use my wind block when cooking that hot. I don't know about the mix of RO and Kingford, but Kingsford is what I use for turkeys and that will hold in the 300-350 range...

Should be good stuff. White oak is what whisky barrels are made from. If you've ever tried the JD smoke chips, that is white oak. Got a brisket going tonight using the JD chips for smoke.

Took me a little linger to get to those pictures, but here they are. The finished butt, and a close-up of butt with some meat pulled off (nice and juicy). I haven't cleaned the charcoal yet, Thats for tomorrow, I.m hoping the ash soaked everything up. Served this butt at a small family...

Update: Well after 12 hours the butt was at 185. Since I want to go to bed I foiled it to get the last 5 or 10 degrees. Some notes: - the butt reached 160 in about 4.5 hours, so if i would have foiled then I would have been done much sooner. I thought it was going quick enough so I didn't...

With no water in the pan you should have no trouble at all keeping the temps above 300. I've done several turkeys with Royal Oak Lump and no water in the pan. I can keep the temps at a steady 350 for 4+ hrs. Never tried to go to 8 or 9 hrs, you may need to add fuel but you should be able to...

Had the time to try something new (to me anyway) today. Cooking a 7.5# butt with no water pan at all. Read about it and for awhile was thinking about a big drum smoker but decided to try out the WSM without the pan first. Using my pit minder to control the temps and my wind screen to keep out...

Whats to laugh at? That is exactly what mine looks like.

If I were you I would run to Home Depot, Lowes, or where ever and get the materials to make a wind screen. It will make a huge difference, and you won't have to try and hide the cooker somewhere around the house. I've done brisket and PB in below zero temps with 30+ mph winds. Without that...

Matt, IMHO, Start them early enough to get the temp stabilized before you want to go to bed, what ever time that might be. Then get a good night sleep, don’t want to be tired and cranky for your guests the next day. When there done wrap each in a double layer of foil and place in a cooler...

Good choice on the Wicked Good. My favorite lump. Be advised that if you got the comp blend it is harder to light than kingsford or some other lumps. Don't know about the weekend blend, never used it. Just use a few more sheets of newspaper than usual if that is how you light your chimney...

Have fun with that. My father-in-law and I have wanted to try it for a while now. We were going to go with the 2 55's in a block house. Had it all planned out BUT... my wife and mother-in-law put the kibash on that whole plan. They think we'll burn down half the town or something.

If you can get some sugar maple it makes wonderful ribs as well. I usually use cherry mixed with hickory or pecan because sugar maple is a little harder to come by, but if you can get you hands on some it's great with ribs.

For those of you in the chicago area looking whats left of the Wicked good comp blend. There is a Fireplaces plus in Vernon Hills that still has some of the 22# bags. I just took all the bags they had in the store but the guy said he had more in storage. Now I just need to find a place to hide...

If you have Dr.BBQs book he has an injection recipe for Butts that I like alot. I've also done the lilly method, but only replaced half the apple juice with pineapple juice and liked the results.

Dave, Send me an email and I may be able to hook you up. Kirk kirk@bunsenburnersbbq.com

Just finished a 12# brisket. Doing 3 racks of spares and some thighs for the game.

Karl, Great email! Definetly let us know how, if at all, they respond to that.

Joe, Sounds tasty, what time is lunch? I've noticed the same with a few briskets I've done at home since the comp season ended. Keeping the temps low really seams to make for a juicy, tender brisket. I have not tried prime brisket yet but got similar results with choice briskets from Sams. I...

I picked up some scraps, kiln dried 1x2s. I got cherry, alder, pecan, maple, oak and birch. The Birch is the only one I'm not sure about. The guy i got it from said it's red birch. I've read that birch is suposed to have a similar flavor to maple, but if there is any first hand experience...

If you have the need or freezer space to buy a case they are $1.09/lb at Sams.